Source: Food.com
By Christina Chavez

Ingredients:
1 -1 1/2 lb cubed beef stew meat
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 onion, chopped fine
1 carrot, chopped fine
1/4 cup finely chopped celery, with a few minced leaves
1 tablespoon dried parsley
1 pinch thyme
3 1/2 cups beef broth
2 medium potatoes, diced
2 carrots, diced
2 onions, diced

Prep Time: 20 mins
Cook Time: 2 hrs 20 mins
Total Time: 2 hrs 40 mins

Directions:
1. Put flour, salt and pepper in a large ziploc bag.
2. Heat oil over medium heat in a large dutch oven.
3. Place meat in bag with the flour and shake until well coated.
4. Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
5. Stir until well browned.
6. Add finely chopped carrot and next 4 ingredients.
7. Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
8. Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

Servings: 4-6

Source: Food.com
By ratherbeswimmin'

Ingredients:
3 lbs ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 (16 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can tomato puree
1 (16 ounce) jar salsa
1 (14 1/2 ounce) can diced tomatoes, undrained
1 can condensed beef broth, undiluted
1-2 cups water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 1/2 teaspoons browning sauce (optional)
additional chopped onion (optional)
shredded cheddar cheese (optional)

Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins

Directions:
1. In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
2. Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
3. Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
4. Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.

Servings: 16

Source: Food.com
By KellyinNC

Ingredients:
2-4 lbs beef roast or 2 -4 lbs beef brisket
2 tablespoons liquid smoke
2 tablespoons fresh coarse ground black pepper
2 tablespoons kosher salt
2 minced fresh garlic cloves

Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins

Directions:
1. Trim beef of any large extra fat. A little is good for flavor.
2. Place the roast in the middle of a large piece of aluminum foil.
3. Rub beef all over with all of the spices.
4. Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
5. DO NOT ADD ANY LIQUID TO THE CROCKPOT!
6. Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
7. Unwrap beef and serve with the "smoker" juices in the crock pot or with your favorite barbecue sauce.

Servings: 4-6

Source: allrecipes.com
By: thewright6 

Ingredients:
1 (3 pound) beef tenderloin roast
3/4 cup soy sauce
1/2 cup melted butter

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 1 hr

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
3. Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Servings: 6

Source: Adapted from allrecipes.com
By: TNCOUCH 

Ingredients:
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons agave syrup
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 1 hr 15 mins

Directions:
1. Place the beef in a shallow dish. Combine soy sauce, agave syrup, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Servings: 4

Source: Adapted from Food.com
By Tish

Ingredients:
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup agave syrup
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Directions:
1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Add the agave syrup in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices.
7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
11. Heat the oil over medium heat until it's nice and hot, but not smoking.
12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
14. Stir the meat around a little so that it cooks evenly.
15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
16. Put the pan back over the heat, add the water, dump the meat back into it and simmer for one minute.
17. Add the sauce, cook for one minute while stirring, then add all the green onions.
18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
19. Leave the excess sauce behind in the pan.

Servings: 2

Source: Adapted from Food.com
By Chris from Kansas

Ingredients:
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons agave syrup
1 teaspoon ground ginger
hot cooked rice

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Directions:
1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, agave syrup, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.

Servings: 4